Chemical and sensory quality evaluation of sago noodles enriched with unripe banana (musa paradisiaca formatypica) resistant starch
White Kepok Banana (Musa paradisiaca formatypica) and Sago (Metroxylon Sagu) starch are currently underutilized in larger food processing industries. The objective is to determine if the use of sago and banana starch results in improvements on the nutritional properties by lowering its digestibility therefore lowering the glycemic index
B02622 | (Rack Thesis) | Available |
No other version available